Best Gingerbread Ever

I think the title says it all. I could not get enough of these and ate far too many. (I doubled the recipe, hence the many.)

Best Gingerbread Ever
Adapted from Allrecipes

1/4 cup sugar
1/2 cup butter
1 egg
1/2 cup molasses
1/2 cup apricot jam (or any smooth jam of choice)
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 teaspoon salt
1 cup hot water

Preheat oven to 350 degrees. Butter and flour a 9 inch square or springform pan or 18 muffin cups or use paper liners for the muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and butter. Beat in the egg and mix in the jam and molasses. In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Slowly stir in the hot water. Pour into the prepared pan(s). Bake 45-60 hour for the 9 inch pan or 15-18 minutes for the muffins tins, until a toothpick inserted in the cake comes out clean. Allow to cool a bit before serving. Will keep in an airtight container for 2 days at room temperature. Best warm and fresh!


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